Chocolate Cran-Raspberry Cheesecake Bars Recipe

Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. The recipe makes a big batch so it's terrific for large gatherings.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Directions

In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly.

Meanwhile, in a large bowl, combine the wafer crumbs, butter and cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Pour berry mixture over crust.

In another bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top.

Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired.Yield: 2 dozen.

Originally published as Chocolate Cran-Raspberry Cheesecake Bars in Taste of Home Christmas Annual
Annual 2010, p162